Leek risotto

Leek risotto

A colourful, fresh and filling main course.

By , 21 September 2015
Leek risotto
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.25 per serving
Nutritional Info
Each 100g serving contains
  • Fat high
    19.4g
    28%
  • Saturates high
    8.5g
    43%
  • Sugars low
    4.2g
    5%
  • Salt med
    1.3g
    22%
  • Energy 2520KJ 602KCAL
    30%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 2520kJ/602kcal.
Ingredients
  • 1 vegetable stock cube
  • 1 tbsp olive oil
  • 15g butter
  • 3 leeks, trimmed and sliced
  • 325g arborio risotto rice
  • 125ml white wine (optional)
  • 1 tbsp chopped fresh thyme
  • 225g frozen peas
  • 100g pancetta, grilled
  • 75g Parmesan, grated
Method
  • Dissolve the stock cube in 1 litre hot water in a saucepan. Keep hot.

  • Heat the oil and butter in another large pan. Add the leeks, cover and cook over a medium heat for 10 minutes, stirring occasionally, until soft.

  • Stir in the rice, then add the wine and allow it to simmer until it has been absorbed.

  • Add a ladleful of stock with the thyme and peas. Stir gently and simmer until it is almost absorbed. Continue to add the stock a ladleful at a time, allowing each to be absorbed before adding the next, until the rice is creamy and tender.

  • Crumble the pancetta and stir in with the Parmesan.

    Please drink responsibly. For the facts, visit drinkaware.co.uk.